Braised Lemon, Leek & Pancetta Beans on Toast
INGREDIENTS
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2 cups of Romano beans (Pinto will work, too) soaked overnight (or for at least 5 hours)
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¾ cup pancetta, cubed
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2 celery stalks, sliced thin
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3 large leeks, white and light green parts only, cleaned and sliced thin
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4 cups sodium free stock (veg or chicken) or water
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zest from 1 lemon
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juice from 1 lemon
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3 sprigs of tarragon + more for garnish
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½ tsp dried thyme leaves
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salt and pepper
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few pinches red pepper flakes, optional
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1 loaf crusty white or whole wheat bread
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